Instructions

In a dry bowl, melt chocolate over barely simmering water. Whisk the eggs and
sugar until they hold a ribbon shape for 2 seconds. Whisk in the coffee mixture.
Sift, then fold in the cocoa. Fold in the melted chocolate. Spread in the prepared
pan and bake for 9 minutes until set. Let cool.

Meanwhile, make the filling. Sift the cocoa and confectioners' sugar into
the cream and whip to the consistency of shaving cream. Divide the sheet cake in
half. Lightly spread one layer with apricot preserves. Spread on the whipped cream.
Lightly spread the other half with raspberry preserves and flip on top of the whipped
cream. Refrigerate.

Make the Ganache: Put the chocolate in a small bowl. Over medium heat, bring
the cream to a scald. Pour the hot cream over the chocolate. Working from the center
out, gently stir with a whisk to melt and blend. Continue stirring until smooth.
Stir in the feuilletine and nibs. Pour over the cake. Allow cake to chill in the
refrigerator for 30 minutes, until chocolate is set.

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